Instructions
- I was able to buy only a ready chestnuts. If you are lucky enough to get fresh, they must be cleaned from the peel and soak in water overnight. And the next day, pour boiling water to peel off the second peel, and wash with cold water.
- Prepared chestnuts shift in the pot and add to them a piece of butter, rubbed with flour.
- Pour salted to taste chicken broth and leave to cook under lid on medium heat until tender chestnuts. If the chestnuts already boiled (as in this case), you still need to boil them for 20 minutes in the broth to give it its taste.
- As soon as the chestnuts are soft, they are pulled out and gradually, in portions, whipped in a blender, each time adding a little broth to obtain a homogeneous mass.
- We shift the chestnut mass in the pot and put it in another, with boiling water (that's where I come in handy magic pot with built-in water bath!). Gradually add chicken broth, carefully mixing it with chestnut puree. Everything should be set on moderate heat.Once the mass has become homogeneous, pour hot boiled cream and mix well.
- Pour soup on plates and serve to the table. Please note that horse chestnut fruits are used for decoration in this photo. They're inedible! For cooking soup, we take the fruits of chestnut present, which is just used in cooking.
